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Amalaya Gran Corte
Sexy aromas of wild blackberry, black cherry and game. Seamless, fine-grained and lightly saline, with almost Syrah-like notes of blueberry, game and pepper. Lovely balance and energy which builds nicely on the back end, finishing with supple, even tannins and very good persistence.
Our Normal RRP: £16.99 now £14.99
Product Description
Amalaya is an exquisite representation of the unique weather and soil conditions in Argentina’s Northern Calchaqui Valley that also honors the heritage of the indigenous Calchaqui people. The name Amalaya is rooted in the beliefs of the Calchaqui to keep the gods of nature happy and to strive for an equilibrium of forces to assure sustainability over time. The most worshiped goddess is “Pachamama,” or “Mother Earth,” who presides over planting and harvesting. The Calchaqui created many rituals and ceremonies to please Pachamama, and would ask the goddess for a miracle. This “hope for a miracle” is called “Amalaya” in the popular indigenous language and is symbolized by the holistic spiral. To respect Pachamama, the winemakers of Amalaya treat all their vineyards sustainably. All of the Amalaya wines are fruit driven in style, with a finesse that unites them. These wines offer incredible value for their quality, and truly reflect their ‘sense of place’.
Brilliant with a deep and penetrating ruby color. The bouquet shows aromas of red and black fruits with floral and spicy notes, typical of the region and soft notes of vanilla, coming from its aging in barrels. On the palate, it is concentrated, complex and elegant, fruity with round tannins, a long and delicate finish.
Grower: Amalaya
Grape Variety: Malbec / Cabernet Franc / Tannat
Style: Complex and Soft
Country: Argentina
Appellation: Salta
Vintage: 2019/20
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Layered Three-Bean Casserole
Cooking Time: 00 hrs 25 minutes (approx.)
Number of Servings: 6
INGREDIENTS
3 poblano peppers
1 cup(s) reduced-fat sour cream
1/4 cup(s) (1%) low-fat milk
9 corn tortillas
2 cup(s) salsa verde
1 1/2cup(s) cooked black beans, or 1 can (15 ounces) low sodium black beans
6 ounce(s) (1 1/2 cups) Monterey Jack cheese, shredded
1 can(s) (16 ounces) refried beans
1 1/2cup(s) (cooked pink beans) or 1 can (15 ounces) low- sodium pink beans
1/4 small red onion, very thinly sliced
1/2 cup(s) fresh cilantro leaves, chopped
1. Arrange oven rack 5 inches from heat source. Preheat broiler.
2. In broiling pan lined with foil, arrange poblano peppers in single layer.
3. Broil 10 to 15 minutes or until blackened all over, turning occasionally to evenly blacken.
4. Wrap peppers in foil; let cool. Reset oven control to 350 degrees F.
5. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; thinly slice peppers.
6. In medium bowl, combine sour cream and milk until well blended.
7. In 9-inch by 9-inch ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit.
8. Top with one-third each of the salsa and the sour cream mixture, all of the black beans, one-third of the cheese, and one-third of the sliced poblano peppers, in that order, spreading each in an even layer.
9. Repeat layering two more times, with refried beans in center layer and pink beans on top. (Can be prepared to this point up to 1 day ahead; cover and refrigerate.)
10. Place baking dish on jelly-roll pan to catch any drips, and bake uncovered 40 to 55 minutes or until mixture bubbles and top browns.
11. Cool in dish on wire rack 10 minutes. Sprinkle with onion slices and cilantro sprigs to serve.
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£89.94
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